Campfire Baking

Cooking over a campfire can be fun and easy.  Here are two recipes for bread your whole family will enjoy.  They will save you time and are delicious.

Skillet BreadCorn Bread in Cast Iron pan

Make 8 slices

If you are like me, I use my Cast Iron pans at home and when camping. Here you just need your skillet.

I prepare the bread dough at home so I have more time for sun and fun.

Ingredients
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup shredded sharp cheddar cheese
2 onions, diced
1 cup buttermilk
2 large eggs
10 tablespoons unsalted butter

Directions

  • Combine flour, cornmeal, baking powder, baking soda and salt in a large bowl. Stir in cheese, and onions; toss gently to cover fully
  • In a separate bowl, combine buttermilk and eggs and whisk until smooth.
  • Pour 9 tablespoons of butter into buttermilk mixture and whisk
  • Fold buttermilk mixture into flour mixture until combined. Mixture will be thick.

This is all I do at home. I wrap the bowl in saran wrap and make once we arrive at our campsite.

  • Melt butter in a 10-inch cast iron skillet with a low flame, use a tri-pod to raise/lower accordingly
  • Scrape batter into hot skillet and smooth top.
  • Bake until golden brown and toothpick inserted in center comes out clean, about 15 to 20 minutes.
  • Let bread cool slightly in pan before removing.

 

Campfire Kettle Bread

This is one I make ahead and cook over the campfire.

Ingredients:

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour

1 1/2 tsp salt
¼ cup oat flour

Instructions:

  • Dissolve yeast in water. Add the all-purpose flour and salt, blending well. The dough will be sticky. Cover bowl with cover such as saran wrap. Let the dough rest at 12 to 16 hours, in a warm room at least 70 degrees.
  • Watch for the dough to get bubbles on its surface. Then lightly flour your workspace (oat flour). Now flour the dough and fold it over once or twice. Place a damp, clean kitchen towel over it and let it rest for about 15 minutes.

I leave this in fridge overnight and take out 4 hours before we leave for campsite.

  • Flour bread to keep the dough from sticking to tabletop or to your fingers. Roll to shape it into a ball. Layer flour or cornmeal over a clean dish towel. Place the seam side of the dough down on the towel and dust with more flour or cornmeal. Take a second towel and cover again. Now let the bread rise for about 1 to 1.5 hours. The dough will double in size and will not readily spring back when poked with a finger when it is done.

I immediately start a campfire about 30 minutes before the bread has risen for the last time. I get the tri-pod set up and the Dutch oven pot over the flames to heat up.

  • Next remove the pot from the Tri-pod or rack and lift off the lid. Carefully turn the dough over into the pot, seam side up. Don’t worry if it does not hold its shape. Shake the pan and it will move into a beautiful round shape.
  • Cover and bake over campfire for 30 minutes. Remove the lid and bake another 15 to 20 minutes, this will help it to brown.
  • Remove the bread from pan and let it cool on a rack for at least 1 hour before slicing.

 

What are some interesting foods you’ve cooked on a campfire?

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